Chicken Confit
Nutritional values
(Percentage of daily recommendation)
| Calorie | 2,344 cal. | (112 %) | ||
| Protein | 51 g | (52 %) | ||
| Fat | 235 g | (203 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.8 g | (19 %) |
| Vitamin A | 2.6 mg | (325 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 9.6 mg | (80 %) | ||
| Vitamin K | 141.5 μg | (236 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 27.5 mg | (229 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 133 μg | (44 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 19.5 μg | (43 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 1,340 mg | (34 %) | ||
| Calcium | 238 mg | (24 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 5.5 mg | (69 %) | ||
| Saturated fatty acids | 135.4 g | |||
| Uric acid | 351 mg | |||
| Cholesterol | 746 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- ½ bunch thyme
- 1 stalk Celery
- 1 medium sized carrot
- 1 medium sized onion
- 800 grams clarified butter
- 1 kilogram Chicken legs
- salt
- freshly ground peppers
- 3 Star anise
- 500 grams green Beans
- 1 bunch scallions
- 1 head Lettuce (such as frisée or oak leaf lettuce)
- 1 Tbsp apple cider vinegar
- 3 Tbsps Canola oil
- 1 tsp Dijon Mustard
Preparation steps
Rinse thyme and shake dry. Rinse and chop celery and carrots. Peel the onion. Heat clarified butter in a pan. Season chicken legs with salt and pepper. Add to pan with star anise, thyme, vegetables and butter. Bring to a gentle boil and cook on low heat for 60 to70 minutes. Remove the pan from the heat. Remove the chicken legs and cool slightly. Remove and discard chicken skin and bones. Place the meat in a jar or a tall bowl. Pour vegetable and butter mixture through a sieve over the chicken. Discard vegetables. Refrigerate chicken confit until ready to serve.
Cut beans diagonally into pieces and cook in boiling salted water for about 8 minutes. Drain. Slice scallions into thin rings. Wash the lettuce, spin dry and cut into bite-size pieces.
Whisk the vinegar, oil, mustard, salt and pepper. Toss beans, scallions and lettuce with the dressing and divide salad among plates. Warm the chicken confit in the fat. Remove chicken with a slotted spoon and serve on the salad.
